Mountain Path Organic and Natural Foods

Mountain Path Organic and Natural Foods Committed to organic production since 1975, Mountain Path is the go-to manufacturer and distributor of natural health food products!

09/10/2026

🧀 These might ruin store-bought biscuits for you.
Spelt flour, sharp cheddar, garlic and butter…and then a little more cheese because apparently we’ve made our decision. 😂 These Cheesy Garlic Herb Spelt Biscuits are soft and tender inside, golden and crispy around the edges, and ridiculously easy to make.

Cheesy Garlic Herb Spelt Biscuits
Ingredients
2 cups Mountain Path Organic Spelt Flour
1 tbsp baking powder
½ tsp garlic powder
½ tsp salt
1 tsp dried parsley or Italian herbs
½ cup cold butter, cubed
1 cup shredded sharp cheddar
¾ cup cold milk or buttermilk
Garlic Herb Butter
2 tbsp melted butter
½ tsp garlic powder
1 tbsp finely chopped fresh parsley

Directions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
Combine spelt flour, baking powder, garlic powder, salt and herbs.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the cheddar. And yes…a little extra is allowed.
Add the milk or buttermilk and gently mix just until combined. Don’t overmix.
Drop about 8 rough portions onto the baking sheet.
Bake for 13–16 minutes, until golden with crispy cheddar edges.
Mix the melted butter, garlic and parsley and brush over the warm biscuits.
No rolling. No cutting. No perfectly shaped biscuits required.
Save this one for soup night…or just eat them straight off the tray.

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09/09/2026

🍫 These taste way more like dessert than they should.
Peanut butter, oats and Mountain Path Organic H**p Hearts come together in these easy no-bake bites, finished with dark chocolate and an extra sprinkle of h**p hearts.
Perfect for keeping in the fridge when you want something a little sweet.

Chocolate Peanut Butter H**p Bites
Ingredients
1 cup Mountain Path Organic Quick Rolled Oats
½ cup Mountain Path Organic H**p Hearts
½ cup natural peanut butter
¼ cup maple syrup
1 tsp vanilla extract
Pinch of salt
½ cup dark chocolate, melted
Extra Mountain Path Organic H**p Hearts, for topping

Directions
Add the oats, h**p hearts, peanut butter, maple syrup, vanilla and salt to a bowl.
Mix until everything is well combined.
Roll into 10–12 small bites and refrigerate for 20–30 minutes to firm up.
Dip one side of each chilled bite into the melted dark chocolate.
Sprinkle with extra h**p hearts while the chocolate is still wet.
Refrigerate until the chocolate is set, then keep chilled until ready to enjoy.

🍫 Save this one for when the sweet craving hits.

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**pHearts **pHeartRecipes

09/08/2026

🥕 The secret to making this soup creamy? Chickpeas.
Carrots, fresh ginger and Mountain Path Organic Chickpeas blend together into a smooth, comforting soup that’s perfect for cooler days. The chickpeas add body and creaminess without needing loads of cream.

Creamy Carrot Ginger Chickpea Soup

Ingredients
2 cups cooked Mountain Path Organic Chickpeas
1 lb (450 g) carrots, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp olive oil
4 cups vegetable broth
½ tsp ground cumin
½ tsp ground turmeric
½ cup coconut milk
Salt and black pepper, to taste
1 tbsp fresh lime or lemon juice
Fresh cilantro or parsley
Crispy roasted chickpeas, optional
Crusty bread, for serving

Directions
Heat olive oil in a large pot over medium heat.
Add onion and carrots and cook for about 5 minutes until they begin to soften.
Add garlic and ginger and cook for another minute.
Stir in the chickpeas, vegetable broth, cumin, turmeric, salt and pepper.
Bring to a boil, reduce heat and simmer for 20–25 minutes, until the carrots are very tender.
Blend until completely smooth and creamy.
Stir in the coconut milk and lime or lemon juice. Adjust seasoning to taste.
Serve with a swirl of coconut milk, crispy chickpeas, fresh herbs and cracked black pepper.
🥖 Save this one for the first cool fall night.

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09/07/2026

🥜 Almonds might be the crunch your chicken is missing.
Sweet, savoury and loaded with flavour, this Honey Garlic Almond Chicken combines juicy chicken with a simple honey-garlic sauce and toasted Mountain Path Organic Almonds for the perfect crunch.
An easy weeknight dinner that comes together fast.

Honey Garlic Almond Chicken
Ingredients
1 lb (450 g) boneless chicken breast or thighs, cut into bite-sized pieces
½ cup Mountain Path Organic Almonds, roughly chopped
1 tbsp cooking oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch + 1 tbsp water, optional
2 green onions, sliced
Sesame seeds, optional
Cooked white rice, for serving

Directions
Toast the chopped almonds in a dry skillet over medium heat until lightly golden. Remove and set aside.
Heat oil in the same skillet and add the chicken. Cook until golden and cooked through.
In a small bowl, combine honey, soy sauce, garlic, ginger, rice vinegar and sesame oil.
Pour the sauce over the chicken and stir until evenly coated.
Simmer for 2–3 minutes. For a thicker sauce, stir in the cornstarch slurry and cook briefly until glossy.
Fold most of the toasted almonds into the chicken.
Serve over warm rice and finish with the remaining toasted almonds, green onions and sesame seeds.
🥢 Save this one for an easy weeknight dinner!

Order online at mountainpath.com

09/06/2026

🍅 This is what happens when rice becomes the whole dinner.
Creamy Parmesan, garlic, sun-dried tomatoes and spinach turn simple basmati rice into a rich, comforting one-pot meal that’s easy enough for a weeknight.

Creamy Tuscan Basmati Rice
Ingredients
1½ cups Mountain Path Organic White Basmati Rice
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, drained and chopped
3 cups chicken or vegetable broth
1 tsp Italian seasoning
½ cup heavy cream
¾ cup finely grated Parmesan
2 cups baby spinach
Freshly ground black pepper
Fresh basil
Salt, to taste

Directions
Heat olive oil in a large skillet over medium heat.
Add garlic and sun-dried tomatoes and sauté for about 1 minute.
Stir in the basmati rice, broth, Italian seasoning and black pepper.
Bring to a gentle boil, cover and reduce heat to low. Cook for about 15 minutes, or according to package directions, until the rice is tender and the liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes.
Gently fold in the cream, Parmesan and spinach until the spinach wilts and the rice is creamy.
Add a splash of warm broth if needed to loosen the rice.
Finish with fresh basil, Parmesan and cracked black pepper.

🍚 Save this one for an easy comfort-food dinner!

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09/05/2026

🥞 Your pancakes don’t need to start with regular flour.
Grind buckwheat groats into flour, add banana and a few simple ingredients, and you’ve got a warm stack of homemade pancakes with a naturally nutty flavour.
A pretty delicious way to rethink what you can do with Mountain Path Organic Buckwheat Groats.
Buckwheat Banana Pancakes
Ingredients
1 cup Mountain Path Organic Buckwheat Groats
1 ripe banana
1 large egg
¾ cup milk
1 tbsp maple syrup
1 tsp vanilla extract
1½ tsp baking powder
½ tsp cinnamon
Pinch of salt
Butter or oil, for cooking
Banana slices and fresh berries, for serving
Maple syrup, for serving

Directions
Add the dry buckwheat groats to a high-speed blender and blend until they reach a fine, flour-like consistency. Mash the banana in a mixing bowl.
Add the egg, milk, maple syrup and vanilla and mix until combined.
Stir in the freshly ground buckwheat flour, baking powder, cinnamon and salt.
Let the batter rest for about 5 minutes.
Heat a lightly buttered skillet over medium heat.
Pour about ¼ cup of batter per pancake into the skillet.
Cook until bubbles form and the edges begin to set, then flip and cook until golden.
Serve warm with banana, berries and maple syrup.

🥞 Save this one for your next weekend breakfast!

Order online at mountainpath.com

09/04/2026

🍫 You’ve probably never used quinoa like this.
Toast it until crispy, mix it with dark chocolate, and suddenly quinoa becomes a crunchy little treat that’s almost impossible to stop snacking on. A completely different way to use Mountain Path Organic Red Quinoa.

Dark Chocolate Quinoa Crunch
Ingredients
1 cup cooked Mountain Path Organic Red Quinoa
1½ cups dark chocolate chips or chopped dark chocolate
1 tsp coconut oil, optional
Flaky sea salt

Directions
Preheat oven to 375°F (190°C).
Spread the cooked quinoa in a thin layer on a parchment-lined baking sheet.
Bake for 25–35 minutes, stirring occasionally, until the quinoa is thoroughly dry and crisp.
Let the crispy quinoa cool completely.
Melt the dark chocolate with coconut oil, if using.
Stir the crispy quinoa into the melted chocolate until evenly distributed.
Spread the mixture in a thin, rustic layer on parchment paper.
Sprinkle lightly with flaky sea salt.
Refrigerate until completely firm, then break into irregular pieces.

🍫 Save this one for the next time you want to do something completely different with quinoa!
Order online at mountainpath.com

09/03/2026

🍗 Breadcrumbs aren’t the only way to get a crispy crust.
Ground pumpkin seeds, Parmesan and a few simple spices make a crispy, nutty coating that turns an everyday chicken dinner into something completely different.
And it’s another delicious way to use pumpkin seeds beyond sprinkling them on salads. 🎃

Pumpkin Seed Crusted Chicken
Ingredients
2 boneless, skinless chicken breasts
¾ cup Mountain Path Organic Pumpkin Seeds
¼ cup finely grated Parmesan
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
Freshly ground black pepper
2 tbsp Dijon mustard
1 tbsp olive oil
Fresh lemon
Fresh parsley

Directions
Preheat oven to 400°F (200°C).
Add the pumpkin seeds to a food processor and pulse until finely ground into a coarse, breadcrumb-like meal. Don’t over-process into a paste.
Combine the ground pumpkin seeds with Parmesan, garlic powder, smoked paprika, salt and pepper.
Brush a thin layer of Dijon mustard over each chicken breast.
Press the chicken into the pumpkin seed mixture until evenly coated.
Place on a parchment-lined baking sheet and lightly drizzle with olive oil.
Bake for 20–25 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C).
Let rest for a few minutes before slicing. Finish with fresh lemon and parsley.

🎃 Save this one for an easy weeknight dinner!
Order online at mountainpath.com

09/02/2026

🫓 This flatbread starts with lentils.
Yep! Lentils. Soak them, blend them and cook them into a simple savoury flatbread with crispy golden edges. No flour needed. Serve it with hummus, tzatziki or your favourite dip for an easy snack, appetizer or side.

Crispy Red Lentil Flatbread
Ingredients
1 cup Mountain Path Organic Red Split Lentils
1½ cups water, for soaking
⅓–½ cup fresh water, for blending
1 garlic clove
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt
1 tbsp olive oil, for cooking
Fresh parsley
Sesame seeds, optional
Hummus or tzatziki, for serving
Lemon wedges

Directions
Add the red lentils to a bowl and cover with 1½ cups water. Soak for about 3 hours.
Drain the lentils thoroughly.
Add them to a blender with garlic, cumin, smoked paprika, salt and ⅓ cup fresh water.
Blend until smooth, adding a little more water if needed. The batter should be pourable but not watery.
Heat a lightly oiled skillet over medium heat.
Pour in a thin layer of batter and spread gently into a rustic round.
Cook until the bottom is golden and the edges begin to crisp, then flip and cook the other side.
Cut into wedges and finish with parsley and sesame seeds.
Serve warm with hummus, tzatziki and fresh lemon.
❤️ Save this one.. you’ll never look at lentils quite the same way again.

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09/01/2026

🍄 This might be the most underrated grain in your pantry.
Nutty, chewy barley turns a simple mushroom soup into a hearty, comforting meal that’s perfect for cooler days.

Mushroom Barley Soup
Ingredients
1 cup Mountain Path Organic Hulled Barley
2 tbsp olive oil
3 cups sliced cremini mushrooms
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
7 cups vegetable or beef broth
1 tsp dried thyme
1 bay leaf
Salt and black pepper, to taste
Fresh parsley
Crusty bread, for serving
Directions
Heat olive oil in a large pot over medium-high heat.
Add mushrooms and cook until browned.
Add onion, carrots and celery and cook for 4–5 minutes. Stir in the garlic and cook for another minute.
Add the barley, broth, thyme and bay leaf.
Bring to a boil, then reduce heat and simmer for 60–75 minutes, or until the hulled barley is tender but still pleasantly chewy. Add a little extra broth or water if needed.
Remove the bay leaf and season with salt and pepper.
Finish with fresh parsley and serve with crusty bread.
🍂 Save this one for soup season!

Order online at mountainpath.com

Address

1169 Parisien Street
Ottawa, ON
K1B4W4

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm

Telephone

+16137466662

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